Chicken Korma

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“I found this recipe in Charles Mattocks's book Eat Well but Eat Cheap. I just added a few more spices to it and made it slightly differently. This one was quite easy to make and well worth the effort. It does have several ingredients from an Indian kitchen but most are easy to locate in any supermarkets or an Indian store near you.”

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Once the mixture is cooked, add the spices (turmeric, chilli powder, coriander powder and garam masala) along with the salt. You can choose to use either coriander powder or garam masala if one is unavailable. Mix these thoroughly.

Add in the chicken and the yogurt. Mix these ingredients over medium heat for 5 minutes to ensure that the chicken is adequately covered in the gravy.

Turn the heat to low and cover the skillet and let it sit for 25 minutes or until the chicken is cooked.